Blueberry Crumble Bars

I modified this blueberry crumble bar recipe with whole grains and less sugar.  Here's my version that we had for a snack on Saturday afternoon.


Whole Wheat Blueberry Crumble Bars

• 1/2 cup Turbinado sugar (less refined but white sugar is fine too)
• 1 teaspoon baking powder
• 3 cups whole wheat flour (white whole wheat or whole wheat pastry)
• 1/4 teaspoon salt
• Zest of one lemon
• 2 sticks cold butter, cubed
• 1 egg, lightly beaten
• 4 cups fresh blueberries
• 4 teaspoons cornstarch
• Juice of one lemon
• Honey, (approximately 1/4 cup for drizzling)

1. Preheat the oven to 375 degrees.
2. Grease a 9×13 inch pan (use the leftover butter papers from the recipe and wipe the pan).
3. In a medium bowl, stir together sugar, baking powder, flour, salt and lemon zest.
4. Use two knives or a pastry blender to cut the cold butter into the flour mixture until it resembles coarse crumbs. 
5. Stir in the lightly beaten egg.  The dough will be crumbly.
6. Pat half of dough into the bottom of your prepared pan.
7. In another bowl, lightly toss the blueberries, cornstarch, lemon juice and blueberries. Sprinkle the blueberry mixture evenly over the crust and drizzle with honey.
8. Crumble remaining dough over the berry layer.
9. Bake in preheated oven for 45 minutes, or until top is slightly brown. 
10. Cool completely before cutting into squares.